Pig Skin Potatoes

8 comments appetizers and snacks, potatoes, side dishes I may earn money from products/companies mentioned in this post. This post may contain affiliate links. I may earn a small commission, at no extra charge to you, when you shop through my links. You're support is greatly appreciated!
fresh potato wedges are in a clear glass mixing bowl. There are bottles of olive oil, steak seasoning and a chef's knife resting on a green plastic cutting board sitting in the background.

It’s good to try new things, y’all.

I found the recipe for these simple, but scrumptious Pigskin Potatoes in a Rachael Ray cookbook over the weekend, and I just knew they would be good. The book is a classic Rachael Ray cookbook from 2006 titled The All-Occasion Cookbook and these Pig Skin Potatoes are included in a menu suggested for sports fans, hence the odd-sounding name.

I’ve roasted my share of potatoes through the years, but I’ve never seasoned them like this before.

Fresh potato wedges are oiled, seasoned and spread out on a prepared cooking sheet. They are ready for the oven. Specks of ground black pepper and dehydrated garlic are visible on the ivory flesh of the cut potatoes.

In her recipe, she combines sliced potatoes with evoo (extra virgin olive oil), and seasons them with Montreal Steak Seasoning. It’s truly a super simple recipe, but the use of the Montreal Steak blend made these roasted potato wedges new for me.

We actually love the McCormick brand of this seasoning blend and we use it often to season meat, it’s so good for that! It’s a very peppery spice mix however, and before I found this recipe it’s doubtful I would have ever thought to use it to season potatoes.

Pigskin Potatoes are fresh out of the oven, golden brown and crisp. Bits of fresh ground pepper, and minced garlic are visible on the seasoned potato wedges.

I’m so glad to have made these simple, yet zippy potatoes as they were an instant hit with everyone in my house. The “test” batch was gobbled up in a jiffy, and then everyone proceeded to name a dish they thought would pair up well with them.

Burgers were mentioned specifically, as were baby back ribs and sloppy joes! All excellent suggestions, but I actually quite like them all on their own, and I can see them being part of an appetizer table with other hearty, warm foods like queso and chips, and pigs-in-a-blanket.

The oven-fried potatoes look golden and crispy laying on a parchment paper-lined baking sheet. There is a small white bowl with a blue rim on the baking sheet with a light red colored french fry dipping sauce. The Pigskin Potatoes are ready to eat!

Thanks so much to my friend, Jolene, from the food blog Jolene’s Recipe Journal for inviting me to be a part of her National Cookbook Month recipe sharing event today!

I purchased this book at a thrift store several months ago and I haven’t taken much time to peruse it’s pages, and I’m so glad I finally did. I found a few other tasty dishes I plan to try soon too.

A few of my very talented blogging friends are sharing recipes today too, so be sure and check out their posts as well, I just know you’ll be glad you did!! The list of fresh recipes is posted just below.

Save this recipe on Pinterest! ๐Ÿˆ๐ŸŒป

Please check out on my latest cooking videos and subscribe to my YouTube channel for more easy recipes and live streams.

Enter your email address below to have all of my new posts sent right to your inbox! Subscribe now, for free and never miss a recipe or an update!!

More #NationalCookbookMonth Recipes!!

  • Pig Skin Potatoes by A Little Fish in the Kitchen
  • Southern Sweet Pickle Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Maple Squash Gems by Jolene’s Recipe Journal
  • Sourdough Poppyseed Rolls by Karen’s Kitchen Stories
  • Pumpkin Sweet Batter Bread by Our Good Life
  • Ruby Negroni by Palatable Pastime
  • Rice Pilaf (Rice, Milanaise Style) by That Recipe
  • Pig Skin Potatoes

    Recipe by Marcelle at A Little Fish in the Kitchen Course: Appetizers, SidesCuisine: AmericanDifficulty: Easy


    Prep time


    Cooking time



    These zesty Pigskin Potatoes are delicious and they’re perfect as a snack on their own, or served with an array of warm appetizers. Be sure to serve them with a bowl of your favorite spicy french fry sauce. They also make a wonderful side dish for any type of hot sandwich or any thing from the grill!


    • 2 large Russet potatoes, skins-on and scrubbed

    • Extra-virgin olive oil (evoo)

    • Montreal Steak seasoning (McCormick Brand)


    • Preheat the oven to 425ยฐF. Cover a cooking sheet with parchment paper and set it aside.
    • Slice potatoes lengthwise into thin wedges and place them in a large mixing bowl.
    • Coat potatoes with a little olive oil (evoo) and sprinkle generously with steak seasoning. Transfer potato wedges to prepared cooking sheet.
    • Roast potatoes wedges for 20 minutes or until brown and crisp. Enjoy!!


    • Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.


    1. Isn’t it funny how it doesn’t take much to change an ordinary potato into something special.

    2. This is the point where you need to remind me whether football is the round ball ๐Ÿ€ or the pointy ball ๐Ÿˆ. ๐Ÿคฃ๐Ÿคฃ๐Ÿคฃ๐Ÿคฃ

      Regardless, the potatoes look fantastic. I will have to work on my own version of the Montreal seasoning, because ofโ€ฆ wellโ€ฆ garlic. All the McCormick spices have it.

    3. What a great use for Montreal Steak Seasoning. I’m sure it adds lots of flavor to this potatoes!

    4. This sounds like a fun cookbook! I do have some Montreal seasoning but never thought of using it on potatoes! Sounds wonderful.

      • It’s the only Rachael Ray cookbook I’ve ever owned and it’s got some fun recipes, for sure! Thanks, Karen!!

    5. These are so easy, how can I not make them? We’ve been eating lots of mashed lately, this will be a nice change.

    Leave a Comment

    Your email address will not be published. Required fields are marked *